Saturday, September 24, 2011

Sofrito Chicken Stew

This recipe was adapted from "Skinny Taste" using the ingredients I had on hand.

serves 8 (1 thigh = 3 points + )

For Sofrito:

  • 1 tbsp olive oil
  • 6 scallions, chopped
  • 4 cloves garlic, chopped fine
  • 2 tomatoes, diced
  • 1/3 cup diced red bell pepper
  • 1 tsp ground cumin
  • 2 tsp salt
  • 1 packet sazón 
For Stew:
  • 8 pieces chicken thighs on the bone, skin removed
  • 1/2 tsp garlic powder
  • 1-¾ c. fat-free chicken broth
  • salt to taste
  • 1/2 cup cilantro, chopped (or to taste)

    Heat oil in a deep saute pan. Add scallions and garlic, sauté 2 minutes, add tomatoes and peppers. Season with salt, cumin, and sazón. Set aside.
    Season chicken with salt and garlic powder; add to center of the pan allowing chicken to brown slightly on both sides. Combine chicken with sofrito, and add broth and cilantro, adjust salt if needed. Cover pan and simmer on low until chicken is cooked through, about 20-30 minutes. Serve over rice.

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